FIRST COURSE:POLIPO ALLA PUTTANESCA //
Our delicious grilled Octopus cooked Puttanesca style.
SECOND COURSE:
CAPELLI D'ANGELO CON GAMBERETTI E POMODORINI AVVOLTI RUCCOLA //
Angel hair pasta with Shrimp and Cherry Tomatoes in Olio EVOO, Garlic, and Arugula.
THIRD COURSE:
ZEPPOLE //
March is Zeppole Month!
An Italian favourite worldwide, this deep-fried dough is served all month in celebration of La Festa Di San Giuseppe (St. Joseph's Day) on March 19th. Sotto's Zeppole are filled with a rich custard cream, sprinkled with icing sugar and topped with an Amarena cherry. (Also available a la carte in 3 iconic flavours).
Buon Appetito!
